Cookbook of the Month Recipe – Pork Stir-Fry

Do you ever do or say something, and then look back a day or two later and have to laugh at yourself? That is what I’m doing right now. Last Thursday, I posted about how I have a million recipes to blog about, and how I don’t know if I’ll ever catch up. Then what do I do?? I don’t post for 3 days. Maybe that’s why I can’t keep up!

The truth of the matter is that I usually post my Cookbook of the Month recipes on Fridays, I hadn’t made the recipe yet. I had intended to all week, but things just didn’t work out. Then I was going to make it for dinner on Friday night, then just post about it later that night, but I got home after 5 from an exhausting day and from spending too long in traffic, so I just didn’t have the energy to cook dinner. Or even blog for that matter. So here it is – Monday – and I’m posting what should have been on Friday. And now you all get 2 Cookbook of the Month recipes this week!

This recipe originally caught my eye because it was a stir fry that was not served over rice, which is different than what I usually have. Plus, I had some rice noodles left over in my cupboard from another dish, so I thought this would be a perfect way to use them up. This was a delicious, easy and fast dinner – the 3 things I usually look for! Once you have everything prepped, this goes together super fast. Just make sure and prep everything first, as the cooking time really is quick. Another hint – read the package on how to prepare your rice noodles. Mine had to soak for 30 minutes, while in the original recipe, it said to soak them for 5 minutes. Needless to say, once I found out mine had to soak longer, dinner was a little bit delayed. But it all worked our for a delicious dinner!

Stir together soy sauce, broth, sesame oil, vinegar and sugar in a small bowl. Pour 1/4 cup of the marinade into a medium-size bowl; stir in cornstarch. Add pork; toss to coat. Set aside to marinade 20 minutes. Reserve remaining marinade in the small bowl.